Tangy Ginger Pork & Green Bean Bowls
with Rice, Crispy Wonton Strips & Spicy Mayo
- Fish
- Soy
- Wheat
- Eggs
- Milk
In this Asian-style bowl, ground pork and green beans are stir-fried and coated in a tangy ginger-ponzu-chili sauce. Everything comes together over a bed of fluffy rice with a shower of crunchy wonton strips and a creamy drizzle of spicy mayo.
Ingredients
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
6 ounce
Green Beans
2.5 teaspoon
Rice Wine Vinegar
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
10 ounce
Ground Pork
1 unit
Wonton Strips
(Contains: Wheat)
1 teaspoon
Sriracha
¾ cup
White Rice
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim green beans if necessary; halve crosswise.
In a small bowl, combine ponzu, umami ginger sauce, half the vinegar, 2 TBSP water, and ¼ tsp sugar (all the vinegar, 4 TBSP water, and ½ tsp sugar for 4 servings).
Stir in Sriracha to taste.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork*; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Break up meat into pieces, then stir in green beans. Continue to cook, stirring occasionally, until pork is cooked through and green beans are browned and tender, 3-5 minutes.
Stir ponzu mixture into pan with pork and green beans. Cook, stirring often, until slightly thickened, 1 minute more.
Taste and season with salt and pepper if desired.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls. Top with pork and green bean stir-fry; garnish with wonton strips. Drizzle with spicy mayo and any remaining Sriracha to taste. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty ginger complement and flavorful sauce, though some found it a bit bland and added soy sauce for depth.
- Ease of prep: Customers appreciated how quick, simple, and easy this recipe was to prepare, with generous portions and fast cooking time.
- Suggestions: Consider pre-cooking green beans for tenderness; some added onions or peppers for extra veggies and flavor boost 🍲.
- Portions: A few wished for more sauce, especially the spicy mayo, to better coat the rice and ingredients.
- Texture: The crunchy wonton strips were a hit, adding a delightful textural contrast to the dish.
Reviews from our home cooks
We really enjoyed this. My only suggestion would be to add onion or scallions and to tell people to cook the raw green beans first. It took 50 mins to get them soft enough to eat. I had to keep adding water to the pan and putting a lid on to get them tender enough to eat. With that said, this was delicious!
This recipe was quick and tasted wonderful. The texture of the green beans done this way was very good.
Delicious, but somewhat oily. Use a nonstick pan and reduce the oil, no butter needed on rice. Would be good with quinoa instead of rice for better overall macros.
The combination of flavors is a party for your taste buds! One of my favorites so far. Will order again if available.
YUM!! So much flavor in such a simple bowl. Fast and delicious.
Loved how quick and simple the recipe was. The amount of vinegar made it a little too "tangy" for me.
Felt it needed a little more veg, added 1/2 onion & 2 mini sweet peppers. Perfection!
Absolutely delicious! I hope it comes back around for us to order again soon!
Good, easy and the crunchy croutons give it that extra touch
Flavor was good, recipe was quick and easy. However, for 4 servings, the pan was too crowded and the green beans could not get thoroughly cooked let alone browned because they never consistently touched the pan as the meat was taking up all of the surface area. So they ended up being undercooked. Many of the recipes need to take pan size into consideration for four portions.
